Roasted Butternut Squash with parmesan, lemon & sage

This is a recipe that Stephanie found and likes!

Squash isn’t my favorite vegetable, but even I think this is pretty good!

1 Butternut Squash
1 Tablespoon Extra Virgin Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Grated Black Pepper
2 Cloves Garlic, finely minced
2 Teaspoons Fresh Sage, finely minced
Zest from 1/2 a lemon
  • Preheat the oven to 450°F
  • Cut both ends off the squash and discard.
  • Cut the squash in half lengthwise and scoop out and discard all the seeds.
  • Peel both halves, removing anything that isn’t as bright orange as the inside.
  • Cut the neck of the squash off the round end.
  • Cut both necks into 1/2″ slices
  • Cut the round ends in half, then cut each piece into 1/2″ slices
  • Toss in a bowl with olive oil to coat
  • Sprinkle salt and pepper over the bowl and toss again to evenly coat the pieces
  • Spray a baking sheet with cooking spray, put all the squash pieces on the tray in a single layer and put in oven.
  • Roast 15 minutes until lightly brown.
  • Flip all the pieces and sprinkle with the minced garlic and roast 8-10 minutes more.
  • Sprinkle with the grated Parmesan and roast until cheese is soft or very lightly browned – about 2 minutes
  • Arrange on a serving platter, sprinkle with the Sage and grate the zest of 1/2 a Lemon over it with a microplane.